There is just something lovely about white fish – it is like a blank canvas for whatever flavour you wish to create. My favourite of the white fish has to be Halibut. Meatier (and less oily) than some of its cousins, it has a lovely subtle flavour that pairs nicely with the sweetness and light acidity of a tropical salsa. With just enough to add interest, without overpowering the fish, it is a great (read: quick and easy) way to bring your dish to life.
This recipe is the third installation in our wine pairing series with Collective Craft Beer Shop. Here, we decided to pair their delicious l’Ora Pinot – a sustainable pinot grigio from Italy – with our halibut. A light bodied wine, with notes of pear, lemon and white floral, it is great to sip on its own (a delicious little number) or with some fish or light snacks. Light enough to not overpower the fish, its bright acidity echoes our tropical salsa wonderfully.
2 halibut fillets
2 mangoes, diced
1 onion, finely diced
2 avocados, diced
1/2 cup cilantro, chopped
2 tbs lime juice
1 tsp olive oil
Salt and pepper to taste
Preheat a skillet with some oil over medium heat. Season the halibut fillets with salt and pepper on both sides. Cook in the preheated skillet for about 3 mins a side (might be a little more if you have a thick fillet) until it reaches and internal temperature of 125F. Be careful, halibut are very meaty and have very little fat content, so they can dry out/be overdone easily – so do not overcook!
Meanwhile, prepare the salsa in a small bowl. Combine the mangoes, onion, avocados, cilantro and lime juice. Toss to incorporate evenly.
To serve layer the halibut with the salsa. Pair with lighter vegetables like roasted asparagus, sauteed spinach or a light salad.